Best 8 Zesty Grilled Ham Recipes

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

ZESTY GRILLED HAM

Steps:

• Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham. , Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.

ZESTY HAM STEAKS ON THE GRILL

Steps:

• In a small saucepan mix together brown sugar, horseradish and lemon juice.
• Over medium heat, heat the glaze to where it's just coming to a simmer, stirring so the ingredients are well blended.
• Heat your grill to 450 degrees. Turn heat down to 350 degree. Place the ham steak on the grill and cook 4 - 5 minutes per side.
• Using a brush, baste both sides of ham with the glaze often. Grill over medium-hot until heated through and well glazed.
• Cut into portions and serve immediately.

FIESTA GRILLED HAM STEAK

Steps:

• 1. Prepare grill for medium heat.
• 2. Combine jelly and garlic in small saucepan; cook over medium heat 2 minutes, or until jelly is completely melted, stirring occasionally. Remove from heat. (Or, combine in small microwavable bowl. Microwave on HIGH 1 minute, or until jelly is melted.) Stir in cilantro. Reserve 1/4 cup jelly mixture; set aside.
• 3. Grill ham steak 5 minutes; turn over. Brush with half of the remaining jelly mixture; continue grilling 10 minutes, until ham reaches an internal temperature of 160 degrees F when tested in center with meat thermometer, turning ham steak over and brushing with remaining jelly mixture after 5 minutes.
• 4. Serve with the reserved jelly mixture.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

ZESTY GRILLED VEGGIES

Steps:

• Preheat grill to medium-heat.
• Grill vegetables 10 minutes or until crisp tender, turning occasionally.
• Place vegetables in large bowl.
• Add dressing; toss to coat.
• Sprinkle with cheese.

ROCKY'S ZESTY HAM CROQUETTES

Steps:

• Grind ham into a large bowl.
• Beat 3 eggs in a small bowl.
• Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
• Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
• Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.

ZESTY GRILLED SANDWICHES

Steps:

• On four slices of bread, layer the ham, provolone cheese, coleslaw and cheddar cheese. Top with remaining bread slices. Spread oil on outsides of sandwiches., On a griddle, toast sandwiches until bread is lightly browned on both sides.